Ingredients

4 bone-in, skin-on chicken thighs
6 Italian prune plums, halved and pitted
1 large fennel bulb, sliced into 1/2 inch wedges
3 tablespoons olive oil
1 teaspoon fennel seed
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
3 cloves garlic, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

• Preheat oven to 425°F.
• Arrange fennel wedges and plum halves on a large sheet pan. Drizzle with 2 tablespoons olive oil, scatter garlic and fennel seed over the top and season with salt and pepper. Toss gently.
• Pat chicken thighs dry and rub with remaining 1 tablespoon olive oil, salt, pepper and thyme. Nestle chicken thighs skin side up among the fennel and plums.
• Roast for 35 to 40 minutes until chicken skin is golden and crispy and juices run clear.
• Let rest 5 minutes before serving. Spoon the pan juices over everything before plating.

Serves 4 | Ready in 45 minutes